CHICKEN WING RACK RECIPES

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SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES



Southern fried chicken recipe | Jamie Oliver chicken recipes image

This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 21

4 free-range chicken thighs skin on, bone in
4 free-range chicken drumsticks
200 ml buttermilk
4 sweet potatoes
200 g plain flour
1 level teaspoon baking powder
1 level teaspoon cayenne pepper
1 level teaspoon hot smoked paprika
1 level teaspoon onion powder
1 level teaspoon garlic powder
2 litres groundnut oil
1 tablespoon black peppercorns
25 g sea salt
100 g brown sugar
4 sprigs of fresh thyme
4 fresh bay leaves
4 cloves of garlic
1 teaspoon fennel seeds
100 ml red wine vinegar
1 heaped tablespoon golden caster sugar
½ red cabbage (500g)

Steps:

    1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
    2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
    3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
    4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
    5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
    6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
    7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
    8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
    9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
    10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
    11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
    12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
    13. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
    14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

Nutrition Facts : Calories 523 calories, FatContent 13.9 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 27.0 g protein, CarbohydrateContent 76.1 g carbohydrate, SugarContent 23.6 g sugar, SodiumContent 3.3 g salt, FiberContent 9.1 g fibre

PIRI-PIRI CHICKEN RECIPE RECIPE | EPICURIOUS



Piri-Piri Chicken Recipe Recipe | Epicurious image

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Provided by Steven Raichlen

Yield 2–4 servings

Number Of Ingredients 17

3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Steps:

  • Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
  • Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
  • Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
  • Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
  • Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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